Its been a while since my last post and i am truly sorry for that. I was distracted by a family emergency that i had to fly 3000 miles to help with….i didnt have much time to prepare or cook anything worth while…..until i was asked to man a grill, because it was to hot outside to cook in the house…imagine how my heart race with excitement and the anticipation i was experiencing ….i couldnt wait.
So the madness began….the ideas where pourng out of my mind….a grill mans dream! what should i do??? Fish? Pork? …….Steak? ……Shrimp?…..then there is the preparation to determine as well? gas ( no way in hell…thats no BBQ )? Charcoal ? ………keawe smoked?……. fruit wood smoked?…..should i brine? should i use a dry rub? THE OPTIONS WHERE ENDLESS!!! But……as people go….the family wanted it simple..” Just go tot the store and get some meat! where hungry already! ” BLAH BLAH BLAH! How can you rush perfection, deliciousness?! Its blasphemy!
So i grab the keys and head to the store…the whole time fuming in my head to just get some damn oscar meyer bolognie and buns….and burn it to a crisp….i had the whole plan of how i was going to just create charred nastiness on a plate….I was so focused with this plan i didnt notice that i was standing in front of the meat section at the local store. I open my eyes and clear my head and gleam with happiness again , because of what was sitting in front of me in all its glory…… i couldnt beleive it was there…it was the perfect answer….simple, easy, flavorful and a little exotic other than a burgers and Hotdogs……
Leg of Lamb!!!
It was on…….i made my purchase and took it home. All i needed was a few ingredients…time and love….cant go wrong.
1 – boneless leg of lamb
1/4 cup Olive Oil
1/4 cup chopped parsley
1/4 cup Chopped Rosemary
1/2 cup Chopped Garlic
1 cup Pinot Noir Red Wine
Salt and Pepper To Taste
Rub the the lamb with everything listed, place in a depp sided dish and pour the wine over the top. Let it sit in the refigerator for at least an hour….or until the coals are nice white and hot. When ready place it on the grill and clse the lid…Wait 15 minutes and turn over…..wait another 10 to 15 minutes….should be around Medium Rare to Medium……..or if you have a thermometer 145 degrees.
When optimal temp is reached place on a cutting board and leave it alone for 10 minutes…let the juice redistibute into the meat.
Carve into slices and dig in…serve it in sandwiches …..with couscous….mash potatoes…..it goes with everything and the flavor you get out of this simple recipe is crazy!
Hope you enjoy!!